Seasoned cuttlefish is called JinmiChae or OJingEoChae in Korean. It is a shredded, seasoned, and dried squid. Koreans like to eat it just plain as a snack, as a side with roasted peanuts and beer, or as a side dish after cooking it. A long time ago, I showed you how to make a very popular Korean side dish made with seasoned cuttle fish called “OJingEoChae Bokkeum.” Today, I will make seasoned cuttlefish jeon. The seasoned cuttlefish is salty, savory, and has a nice chewy texture. Once you try this jeon, you will love it. Plus, when you have leftover vegetables in your refrigerator, this can be a great way to clean up those leftovers. 🙂 Your kids do not like to eat vegetables? Sneak the healthy vegetables into this jeon, and then your kids will start to enjoy their vegetables. Try it someday. 🙂

Yield: 12 Pieces

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Today, I will show you how to make an easy homemade sausage called “donggeurangddaeng” in Korean. We commonly make it for traditional Korean holidays or for a lunchbox side dish. You can make a large portion ahead of time, store it in the freezer, and then use it easily later. It is much healthier than store bought sausage and it is very delicious. Try it someday.

Yield: 4 Rolls

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Today, I will show you how to make a very popular Korean side dish using dried radish. This is one of the Korean sides that you make ahead of time and serve whenever you need it. It keeps for a long time. The texture of the dried radish is a little chewy, but it is still crunchy and the spicy sauce tastes very good with the unique dried radish flavor. I used Sempio’s Yondu for the basic seasoning and it made the dish even more savory. Try it someday.

Yield: 1 Quart

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